Masala Roasted Nuts

Ingredients

• 150 g cashews
• 150 g almonds
• 100 g peanuts
• 4 tsp vegetable oil
• 1 tbsp garam masala
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 2 tsp chaat masala
• 1 tsp sea salt flakes

Method

1. Spread them out

   Tip all the nuts onto a large tray in a single layer. Piled up, the ones underneath steam and stay soft while the top layer scorches.

2. Oil and spice, lightly

   Toss with the oil, garam masala, turmeric and chilli powder. Use only enough oil to make the spices cling — any more and the nuts fry rather than roast, and go greasy as they cool.

3. Roast low

   Roast at 160°C, stirring twice, until they smell toasted and have darkened a shade. A hot oven burns the spices long before the nuts are done.

   15 min

4. Season hot

   The moment they come out, scatter over the chaat masala and salt flakes and toss. Chaat masala added before roasting loses its sourness — it has to go on after the heat.

5. Cool completely

   Cool on the tray without touching them; they only turn properly crisp as they cool. Store airtight, where they keep two weeks.

   30 min